Jumbo Muffin Spinach Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
cooking spray9" refrigerated pie dough, thawed1 TB butter4-6 sun dried tomatoes, chopped1 cup fresh spinach, chopped1 TB minced shallot4 large eggs2 large egg whites2 TB fat free half & half3 oz (3 slices) sharp provolone (or your favorite) cheese, shredded or cut into small pieces.
Preheat oven to 350. Spray muffin tins with cooking spray. Unroll thawed pastry dough. Use round cutter (I used a large-mouthed canning jar lid) to cut 6 circles from the dough about 3-4" diameter. Press circles into muffin tin bottoms and bake for 8-10 minutes. Remove from oven and set aside.
In microwave-safe mixing bowl, add butter, sun dried tomatoes, spinach and shallot. Microwave on high for about 1 minute. Mix well. Allow to cool for 5 minutes.
In same mixing bowl, add 4 large eggs, and 2 egg whites. Whisk well. Add 1/2 & 1/2 and shreds of cheese. Whisk again well. Microwave egg mixture on high in 45 second intervals 3 times, removing to mix well between sessions. Mixture should turn a bit lumpy. This step helps the insides of the quiches to cook thoroughly when baking and keeps the cheese and vegetables from sinking straight to the bottoms of the muffin tins.
Divide mixture evenly amongst the tins (mine worked out to 1/2 cup per tin exactly.) Bake for 15-20 minutes or until lightly browned AND toothpick comes out clean. Allow to cool. Serve with homemade salsa and enjoy!
Serving Size: 6 jumbo muffin sized quiches
Number of Servings: 6
Recipe submitted by SparkPeople user JINX6543.
In microwave-safe mixing bowl, add butter, sun dried tomatoes, spinach and shallot. Microwave on high for about 1 minute. Mix well. Allow to cool for 5 minutes.
In same mixing bowl, add 4 large eggs, and 2 egg whites. Whisk well. Add 1/2 & 1/2 and shreds of cheese. Whisk again well. Microwave egg mixture on high in 45 second intervals 3 times, removing to mix well between sessions. Mixture should turn a bit lumpy. This step helps the insides of the quiches to cook thoroughly when baking and keeps the cheese and vegetables from sinking straight to the bottoms of the muffin tins.
Divide mixture evenly amongst the tins (mine worked out to 1/2 cup per tin exactly.) Bake for 15-20 minutes or until lightly browned AND toothpick comes out clean. Allow to cool. Serve with homemade salsa and enjoy!
Serving Size: 6 jumbo muffin sized quiches
Number of Servings: 6
Recipe submitted by SparkPeople user JINX6543.
Nutritional Info Amount Per Serving
- Calories: 232.0
- Total Fat: 15.6 g
- Cholesterol: 139.3 mg
- Sodium: 358.9 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 0.5 g
- Protein: 10.4 g
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